This is almost identical to the autumn peach pancakes I made last week—except for the pumpkin, of course. Derrick says these are his favorite of the pancakes I’ve made so far.

Pumpkin Pancakes

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup Smart Balance milk
½ teaspoon pure vanilla extract
1 tablespoon Smart Balance Butter, melted, plus more for serving
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ can pumpkin (Libby’s 100% Pure Pumpkin)

In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Switch to spoon. Stir in the melted butter. The batter should be thick and smooth. Stir in pumpkin.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.